Chocolate Fudge Pops

62 Reviews 7 Pics
  • Prep

    15 m
  • Ready In

    3 h
Bea Gassman
Recipe by  Bea Gassman

“Children love these rich, frozen, fudgy treats! Make some for your Fourth of July celebration.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. When set, place a wooden craft sticks into them if you are using plastic cups. Serve when frozen.

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Reviews (62)

Rate This Recipe


I tried this recipie and its true kids love them, but was a bit surprised because the pops did not come out very fudgy, or creamy, instead it came out very icy, hard and crystalized, so i tried experimenting with the recipie and came to the conclusion that if you fold in about 1 cup of whipped cream to the pudding mixture they will come out perfectly fudgy, and creamy just like those creamy fudgesicles we ate as kids.



This recipe is so good it makes you want to slap your Mama! I did change it a little. I used Splenda instead of sugar, used 2% milk and added 1 cup of Low fat Cool-Whip! I just don't see how you could get it to taste any better than this! Thanks for the Recipe!



For those who thought these fudge pops weren't creamy enough, try mixing packages of instant chocolate pudding as directed on the box and freezing the pudding into pops. Incredible.

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Amount Per Serving (8 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet



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Chocolate Cornstarch Pudding


next recipe:

Chocolate Cookie Pudding Pops